Apple Custard Bread Pudding Cups
Indulge in the cozy, comforting flavors of fall with these Apple Custard Bread Pudding Cups—an irresistible twist on classic bread pudding, crafted in convenient single-serving portions. Made with soft cubes of day-old bread, tender bites of diced apples, and a luscious spiced custard flavored with vanilla, cinnamon, and nutmeg, these miniature desserts are baked to golden perfection in a muffin tin or ramekins. The combination of creamy custard and caramelized apples creates a dessert that's both rich and refreshingly fruity. Perfect for holiday gatherings or a sweet weekday treat, these bread pudding cups are quick to prepare and serve beautifully with a drizzle of caramel sauce, a sprinkle of powdered sugar, or a dollop of whipped cream. Save this recipe for an easy, crowd-pleasing dessert that will delight every apple lover!
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Recipe Information
Ingredients
- 6 cups (cubed) Bread (preferably day-old, French or brioche)
- 2 medium Apples (peeled, cored, and diced)
- 3 large Eggs
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Unsalted butter (melted)
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin or six ramekins.
In a large mixing bowl, combine the cubed bread and melted butter. Toss to coat evenly and set aside.
In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Add the diced apples to the custard mixture, ensuring they are evenly distributed.
Pour the custard mixture over the bread cubes and gently fold until the bread absorbs the liquid. Allow the mixture to sit for 5 minutes to ensure thorough soaking.
Spoon the bread pudding mixture evenly into the prepared muffin tin or ramekins, pressing down lightly to pack the mixture into each cup.
Place the muffin tin or ramekins onto a baking sheet and bake in the preheated oven for 30-35 minutes, or until the tops are golden brown and the custard is set.
Remove from the oven and allow the bread pudding cups to cool for 10 minutes before removing them from the tin or serving directly in the ramekins.
Serve warm, optionally topped with a drizzle of caramel sauce, a dusting of powdered sugar, or a dollop of whipped cream.
Nutrition Facts
Calories |
5829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1095 mg | 365% | |
| Sodium | 7359 mg | 320% | |
| Total Carbohydrate | 975.2 g | 355% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 252.4 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 820 mg | 63% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
